Chocolate Hazelnut Cupcakes

Chocolate Hazelnut Cupcakes

Should you find yourself with chocolate withdrawal symptoms after the Easter Holiday’s,  these Chocolate Hazelnut cupcakes (recipe from the Hummingbird Bakery Cookbook) should help ease your pain.  A rich chocolate cupcake masking a whirl of  hazelnut and chocolate spread on the inside and topped off with a hazelnut and chocolate frosting.

This one is sure to please all those die hard Nutella fans out there.

P.S. Don’t forget to pin this recipe to Pinterest by clicking the image below!

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Hazelnut and Chocolate Cupcakes

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

When chocolate just isn't enough!

Course: Baking

Cuisine: Western

Servings: 12

Author: Gillian Thompson

Ingredients

For the Cupcakes

• 100 g plain flour
• 20 g cocoa powder
• 140 g caster sugar
• 1 1/2 tsp baking powder
• pinch of salt
• 40 g butter at room temperature
• 120 g whole milk
• 1 egg
• 120 g hazelnut chocolate spread like nutella
• hazelnuts for decoration

For the Hazelnut and chocolate Frosting

• 250 g icing sugar sifted
• 80 g unsalted butter room temperature
• 25 ml whole milk
• 80 g hazelnut chocolate spread like Nutella

Instructions

For the Cupcakes:

1. Fill a 12 hole cupcake tray lined with paper cases.
2. Pre-heat oven to 170C (325F)
3. Put the flour, cocoa powder, sugar, baking powder, salt and butter in a mixer with paddle attachment, or use a hand held whisk, and beat on slow until all the ingredients are combined and you have obtained a sandy texture
4. Slowly start to pour the milk into the flour mixture, beat well until all the ingredients are well mixed
5. Add the egg, beat again until combined, scraping down the sides with a spatula
6. Spoon the mixture into the paper cases until two thirds full and bake in the pre-heated oven for about 20 minutes, or until the sponge bounces back when touched.
7. When cooked let cool in tray for 5 minutes before turning out onto a wire cooling rack to cool completely
8. Once the cupcakes are cold, make a small hollow in the centre of the cupcakes using a sharp knife
9. Fill the holes with the hazelnut chocolate spread.

For the Hazelnut and Chocolate Frosting:

1. Beat the icing sugar and butter together in your mixer using paddle attachment (or use a hand held whisk) on a medium-low speed until the mixture is well combined
2. Turn the speed to low and start to pour in the milk
3. Once milk is all combined turn mixer up to high and continue to beat until you have a light and fluffy frosting - this should take at least 5 minutes
4. Stir in the hazelnut chocolate spread by hand and mix until evenly combined
5. Spoon the frosting on top of the cold cupcakes and decorate with a few hazelnuts.